by Rick Liva, ND
As part of a healthy food program it is best to make every effort to consume 1 1/2 to 2 cups of cooked brown rice 2-4x/week.
Any leftover cooked brown rice can be kept in the refrigerator and use the next day for breakfast, lunch or dinner.
A breakfast suggestion: Use leftover brown rice, place in a small pot, add 2-3 ounces of soy milk, rice milk, almond milk to the pot or liquid of your choice.
Heat until warm then remove from stove. Add a little butter or coconut oil if you like, dice up some fruit or mash 1⁄2 to 1 banana, top with several sprinkles of cinnamon powder. Can add some nuts (walnuts, almonds, filberts, pecans) or seeds (sunflower, pumpkin seeds, or ground chia or flax seeds).